
Braised Prawns
This is what street vendors across southern China make in big shallow woks at the front of their stalls, head-on prawns…
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This is what street vendors across southern China make in big shallow woks at the front of their stalls, head-on prawns…

Sesame prawn toast is the British-Chinese takeaway classic that grew up in 1960s London and somehow never made the…

Kung pao (gongbao) shrimp is the seafood cousin of the classic Sichuan gongbao jiding, named for the 19th-century…

"Adrak" is Hindi for ginger, and this curry treats the root not just as a base aromatic (where it normally sits in…

A Madras lives or dies by balance

Pathia traces back to Parsi home cooking, where the sweet-sour-spicy triad, usually balanced with jaggery, vinegar or…

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This is one of the most exportable Sichuan dishes: fast, vibrant, and built on a sauce sharp enough to cut through any…

This is the dish you cook to make somebody gasp